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Sourdough Pizza Crust is the ultimate crust! It’s flavorful and doesn’t get soggy. We love to use it whenever we are just looking for something new and different. It works super well with pizza’s that might have a lot of grease. It also makes a great alternative to our Simple and Easy Pizza Crust when you just want something with lots of flavor!
As much as I love to experiment with different toppings for my pizza, I also love to experiment with different crusts! Let’s face it. No matter how good your toppings are, if the crust isn’t good, it’s inedible. Whether you like thick, thin, or somewhere in the middle. Whether you prefer crispy, soft, or a little of both. The crust makes or breaks the pizza!
This sourdough pizza crust is flavored with sourdough starter. It is not one that you need to retard overnight, so it can be done with mixing and proofing in an hour! The sourdough adds a subtle tang to the dough without being overpowering. I intentionally made the dough a bit wetter because I knew I wanted it to roll out thin and have an amazing crunch around the edge. This crust is everything I was looking for!
How to make sourdough pizza crust
This is such an easy crust to make. Gather your ingredients and get everything measured out.
Whisk the yeast into the flour. Add the wet ingredients. Then add the salt last. You probably want to stay with the flat beater on this one. Like I said above, it is a wet dough.
Let it beat long enough to smooth out, about 5 minutes. Spray a lidded container with cooking spray, and pour the dough in. Snap the lid on and leave to rise at room temperature for an hour.
When the pizza dough has finished proofing, if you are ready to cook, flour a piece of parchment paper and with flour hands pull out the amount you want to use. This recipe will make 2 large or 3 medium pizzas. Don’t try to throw this dough. It will just stick and tear. You can flatten it with your hands or roll it out with a rolling pin.
Top and bake in a preheated oven, preferably on a pizza stone. If you are topping with ingredients you don’t want to cook, like salad greens, pierce the crust all over with a fork. You can even brush it with a little olive oil, if you like. It will make the baked crust a little softer.
Can sourdough pizza crust be frozen?
You can definitely freeze pizza crust! If you decide to freeze the dough before baking, keep in mind that your results may vary. It all depends on the strength of the yeast you use and how long you leave it in the freezer. Par baking works really well for freezing. Follow the advice above to bake the crust without toppings. Cool. Wrap well. Freeze. Make sure you don’t accidentally set anything on top. It becomes brittle when frozen and will break!
- This is a great way to use up the pour off from your sourdough starter.
- Make sure you use the flat beater, not the dough hook, to mix this dough.
- This dough is more wet than most so don’t panic!
- If you’re par baking the crust, make sure to use a dough docker or a fork to poke holes all over it.
- Preheat your oven to as hot as it will go. If you have convection, use it!
- I can not recommend a pizza stone enough! If you like homemade pizza, it is so worth buying one.
- A pizza peel makes it easy to put the crust in the oven and take it back out again.
When you make this Sourdough Pizza Crust recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
- 3-1/2 cups all purpose flour
- 1 teaspoon instant yeast
- 1 cup sourdough starter, at room temperature
- 1-1/2 cups water
- 1 Tablespoon olive oil
- 1-1/2 teaspoons kosher salt
- In bowl of stand mixer fitted with paddle attachment, whisk together flour and yeast.
- Add sourdough starter, water, olive oil, and salt.
- Mix on low to combine.
- Increase speed to medium high and beat until smooth, 3-5 minutes.
- Place in a lidded container that has been sprayed with cooking spray.
- Allow to proof for 1 hour.
This is a great way to use up the pour off from your sourdough starter.
Make sure you use the flat beater, not the dough hook, to mix this dough.
If you're par baking the crust, make sure to use a dough docker or a fork to poke holes all over it.
Preheat your oven to as hot as it will go. If you have convection, use it!
I can not recommend a pizza stone enough! If you like homemade pizza, it is so worth buying one.
A pizza peel makes it easy to put the crust in the oven and take it back out again.
Amount Per Serving: Calories: 180 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 267mg Carbohydrates: 36g Fiber: 2g Sugar: 0g Protein: 5g